Gluten-Free Homemade Cornbread

  • Prep 15 min
  • Total 60 min
  • Servings 9

Ingredients

  • 3/4 cup cornmeal
  • 1/2 cup tapioca flour
  • 1/4 cup white rice flour
  • 1/4 cup sweet white sorghum flour
  • 1/4 cup potato starch flour
  • 2 teaspoons gluten free baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon guar gum
  • 1 1/4 cups almond milk, soymilk or regular milk
  • 1 teaspoon cider vinegar
  • 1/3 cup sugar
  • 2 eggs
  • 1/4 cup ghee (measured melted)

Steps

  • 1
    Heat oven to 400°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray (without flour).
  • 2
    In medium bowl, mix cornmeal, all flours, the baking powder, baking soda, salt, xanthan gum and guar gum; set aside.
  • 3
    In medium bowl, beat milk, vinegar, sugar and eggs with electric mixer on medium speed until frothy. Gradually add ghee, beating constantly until thoroughly mixed. Add cornmeal mixture; beat on low speed about 1 minute or until well blended. Pour into baking dish.
  • 4
    Bake 20 to 25 minutes or until top springs back when touched lightly in center and cornbread pulls away from sides of baking dish. Cool 15 minutes. Serve warm.

  • If you are avoiding milk, unsweetened almond milk works great in this recipe. It is available in most grocery stores.
  • Vinegar is added to balance the pH and to boost the leavening.
  • Ghee is clarified butter; it adds a buttery taste. Ghee is measured when melted. Just microwave it on High a minute or two to melt it. If you’d prefer, substitute sunflower or corn oil for the ghee in this recipe.

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
5g
24%
Trans Fat
0g
Cholesterol
60mg
20%
Sodium
540mg
22%
Potassium
90mg
3%
Total Carbohydrate
37g
12%
Dietary Fiber
1g
5%
Sugars
9g
Protein
4g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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